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Born in the Appalachian Mountains I grew up eating wonderful simple foods. I worked out of New Orleans for 13 years and learned how to cook Cajun from one of the best. The Lowcountry has a mystique about it, all that wonderful seafood. I love all food but the South has it made.
Crab, boudin, gumbo, shrimp, ribeye steak, sushi, grits, cornbread, biscuits and gravy, jambalaya, beans, smoked and cured meats, salamis, pepperoni, proscuitto, lobster, foie gras, all pork products, peanuts, macadamia nuts, pistachios, cashews and wings.